20 Keto Chicken Recipes That Aren’t Boring

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cheesy Mexican Skillet Chicken

Keto Mexican Cheesy Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This easy, one-pan Mexican Chicken Skillet combines juicy chicken, melted cheese, and zesty Mexican spices for a delicious dinner option. This dish is high protein and keto-friendly.

Ingredients

• 1 12 oz bag riced cauliflower (frozen)
• 1 tbsp olive oil
• 1/2 medium yellow onion (chopped)
• 1 green bell pepper (diced)
• 4 garlic cloves (minced)
• 2 cups cooked chicken (shredded)
• 2 tbsp taco seasoning
• 1 14.5 oz can diced tomatoes
• 3/4 cup chicken broth
• 2 cups shredded cheddar cheese
• Jalapenos (sliced)
• Cilantro (chopped)
• Sour cream

Instructions

1. Steam cauliflower rice according to instructions on the packaging.
2. Place a large skillet over medium-high heat. Add in the olive oil, onion, bell pepper and sauté until the onion softens. Should take around 5 minutes.
3. Add garlic and cook for another 30 seconds.
4. Now, add in the steamed cauliflower and cover it with taco seasoning. Stir well.
5. Then, add in diced tomatoes, chicken broth and give it a stir.
6. Lower the heat and let the skillet simmer for 10 minutes or so until it thickens up.
7. Add in cooked chicken and give it a stir. If it’s too thick, just add a little bit more chicken broth. Cover and let it simmer for 5 minutes.
8. Finally, cover the skillet with cheddar cheese and wait for it to melt. Cover with a lid to speed that up.
9. Top up with sliced jalapenos, cilantro and sour cream before serving.

2. Crispy Chicken Tenders

Crispy Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken breasts, cut into 1/2-inch strips
• 1 cup breadcrumbs (panko preferred)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 eggs, beaten
• Salt and pepper to taste
• 2 tablespoons olive oil for brushing or spraying
• Optional: dipping sauce such as honey mustard or barbecue sauce

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Set up a breading station: whisk eggs in one bowl and combine breadcrumbs, Parmesan, garlic powder, paprika with salt and pepper in another.
3. 3. Dip chicken strips in eggs, then coat with the crumb mixture.
4. 4. Place on a lined baking sheet and lightly brush or spray with oil.
5. 5. Bake 12–15 minutes, flip, then bake another 5–7 minutes until crispy and cooked through.
6. 6. Serve with your favorite dipping sauce.

3. Chicken Thighs with Mushrooms Sauce

Chicken Thighs with Mushrooms Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in chicken thighs, skin-on
• 2 cups sliced mushrooms
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. 1. Season the chicken with salt and pepper.
2. 2. Heat olive oil in a skillet and brown the chicken on both sides; remove and set aside.
3. 3. In the same pan, melt butter and sauté onion and mushrooms until browned.
4. 4. Add garlic and deglaze with chicken broth, scraping up browned bits.
5. 5. Return chicken to the pan; simmer 10–15 minutes until cooked through and sauce thickens.
6. 6. Stir in cream, adjust salt and pepper, and garnish with parsley before serving.

4. Creamy Garlic Chicken

Creamy Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 to 2 lb)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Optional: chopped parsley for garnish

Instructions

1. Step 1: Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken 3–4 minutes per side until browned. Remove and set aside.
2. Step 2: In the same skillet, add the minced garlic and cook 30 seconds until fragrant.
3. Step 3: Pour in chicken broth and heavy cream; whisk in Parmesan cheese and Italian seasoning until smooth.
4. Step 4: Simmer 4–6 minutes until slightly thickened.
5. Step 5: Return the chicken to the pan and cook 6–8 minutes more, until cooked through and the sauce coats the pieces.
6. Step 6: Taste and adjust seasoning. Garnish with parsley if desired and serve with pasta or vegetables.

5. Sesame Chicken with Broccoli

Sesame Chicken with Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons honey (or sugar-free substitute)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Optional: sliced green onions for garnish

Instructions

1. Step 1: Prepare the sauce by whisking soy sauce, honey, rice vinegar, and ginger in a small bowl; set aside.
2. Step 2: Heat sesame oil in a large skillet over medium-high heat and add the chicken; cook 4–5 minutes until browned and cooked through; season with salt and pepper.
3. Step 3: Add broccoli to the skillet and stir-fry 2–3 minutes until bright green and tender-crisp.
4. Step 4: Pour the prepared sauce over the chicken and broccoli; bring to a simmer and stir in the cornstarch slurry; cook 1–2 minutes until the sauce thickens.
5. Step 5: Sprinkle with sesame seeds and green onions; serve over cooked rice or cauliflower rice.
6. Step 6: Adjust sweetness or heat to taste as desired.

6. Keto Cheesy Chicken Alfredo Casserole

Keto Cheesy Chicken Alfredo Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5–2 lb chicken breast, cooked and shredded
• 4 cups cauliflower rice
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon butter
• Salt and pepper to taste
• Optional: 1/2 teaspoon Italian seasoning

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Step 2: In a saucepan, melt butter and sauté garlic for 1 minute; whisk in heavy cream and cream cheese until smooth.
3. Step 3: Stir in Parmesan until melted; season with salt and pepper.
4. Step 4: In a large bowl, combine shredded chicken and cauliflower rice; mix with the sauce.
5. Step 5: Transfer the mixture to the baking dish and top with mozzarella; bake 20–25 minutes until bubbly and lightly golden.
6. Step 6: Let rest 5 minutes before serving; optional sprinkle of Italian seasoning.

7. Keto Chicken Satay with Peanut Dipping Sauce

Keto Chicken Satay with Peanut Dipping Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken thighs or breasts, cut into strips
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon sesame oil
• 8 skewers (soak wooden skewers if used)
• Peanut sauce: 1/2 cup natural peanut butter
• 1/4 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Optional: 1–2 teaspoons sugar-free sweetener
• Water to thin as needed

Instructions

1. Step 1: Whisk marinade ingredients (soy sauce, lime juice, coriander, cumin, ginger, garlic, sesame oil) and marinate chicken strips for 20–30 minutes.
2. Step 2: Thread marinated chicken onto skewers.
3. Step 3: Grill or broil the skewers for 6–8 minutes per side until cooked through.
4. Step 4: In a small bowl, whisk peanut sauce ingredients and thin with water to desired consistency.
5. Step 5: Serve the chicken skewers with dipping sauce on the side.
6. Step 6: Garnish with chopped peanuts or cilantro if desired.

8. Cheesy Chicken Fritters

Cheesy Chicken Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1/3 cup almond flour
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions

1. Step 1: In a bowl, combine ground chicken, cheddar, eggs, almond flour, garlic, paprika, salt, and pepper; mix until just combined.
2. Step 2: Form the mixture into about 12 small fritters.
3. Step 3: Heat olive oil in a skillet over medium heat; cook fritters 3–4 minutes per side until golden and cooked through.
4. Step 4: Transfer fritters to a plate and keep warm; cook remaining batches.
5. Step 5: Optional: serve with sour cream or salsa for dipping.
6. Step 6: For extra crisp, finish under a broiler for 1–2 minutes.

9. Guacamole Chicken Melt

Guacamole Chicken Melt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb cooked shredded chicken
• 2 ripe avocados
• 1 small red onion, finely diced
• 1 tomato, diced
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro
• Salt to taste
• 8 slices cheese (cheddar or pepper jack)
• 4 large low-carb tortillas or lettuce leaves for serving

Instructions

1. Step 1: Prepare a quick guacamole by mashing avocados and mixing in onion, tomato, lime juice, cilantro, and salt.
2. Step 2: Warm or toast tortillas or arrange lettuce leaves for serving.
3. Step 3: Layer chicken, a generous spoonful of guacamole, and cheese on each tortilla or lettuce leaf.
4. Step 4: Fold to form melts or place a second tortilla on top and press to seal.
5. Step 5: Cook in a skillet over medium heat 2–3 minutes per side until cheese melts and shells are toasted.
6. Step 6: Slice in half and serve with extra guacamole on the side.

10. Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and season chicken with salt and pepper.
2. Step 2: Sauté garlic in olive oil for 30 seconds; add spinach and cook until wilted.
3. Step 3: Mix wilted spinach with cream cheese, mozzarella, and Parmesan.
4. Step 4: Slice pockets in each chicken breast and stuff with the spinach-cheese mixture; secure with toothpicks if needed.
5. Step 5: Place on a baking sheet and bake 25–30 minutes until chicken is cooked through.
6. Step 6: Rest 5 minutes before slicing and serving.

11. Cajun Hasselback Chicken

Cajun Hasselback Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless chicken breasts
• 3 tablespoons melted butter
• 2 teaspoons Cajun seasoning
• 2 cloves garlic, minced
• Salt to taste

Instructions

1. Step 1: Preheat oven to 425°F (220°C).
2. Step 2: Cut thin slits across each breast without cutting all the way through to create Hasselback slices.
3. Step 3: Mix Cajun seasoning with melted butter and brush into the slits, then tuck minced garlic into some of the slits.
4. Step 4: Place on a parchment-lined baking sheet and bake 20–25 minutes until the internal temperature reaches 165°F (74°C).
5. Step 5: Baste with extra butter halfway through cooking.
6. Step 6: Let rest 5 minutes before serving.

12. Baked (Extra Tender!) Chicken Tenders

Baked (Extra Tender!) Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken tenders or chicken breasts cut into strips
• 1 cup plain yogurt
• 1 cup breadcrumbs or almond flour (gluten-free option)
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons grated Parmesan
• Cooking spray or oil for baking

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. Step 2: In a bowl, whisk yogurt and egg; toss chicken in the mixture and let marinate 15–20 minutes.
3. Step 3: In another bowl, combine breadcrumbs or almond flour with Parmesan, garlic powder, paprika, salt, and pepper.
4. Step 4: Remove chicken from marinade and dredge in the crumb mixture until well coated.
5. Step 5: Arrange on the baking sheet and spray lightly with oil or cooking spray.
6. Step 6: Bake 15–20 minutes, flipping once, until the tenders are golden and cooked through.

13. Bacon-Wrapped Chicken Tenders

Bacon-Wrapped Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken tenders
• 8 slices bacon
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: Wrap each chicken tender with one slice of bacon and secure with a toothpick if needed.
3. Step 3: Place wrapped tenders on a rack over a lined baking sheet; brush with olive oil and season with paprika, garlic powder, salt, and pepper.
4. Step 4: Bake 25–30 minutes until the bacon is crispy and the chicken is cooked through.
5. Step 5: Remove toothpicks and let rest a few minutes before serving.
6. Step 6: Optional: brush with a maple-flavored sugar-free glaze during the last 2 minutes of baking.

14. Chicken Nachos or Taco Salad

Chicken Nachos or Taco Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 cups tortilla chips
• 2 cups cooked shredded chicken
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1/2 cup diced red onion
• 1/2 cup diced tomatoes
• 1/2 cup sliced jalapeños (optional)
• 1/2 cup sour cream
• 1/2 cup salsa
• 1/2 cup guacamole
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Spread the tortilla chips in an even layer on a large baking sheet or oven-safe platter.
3. 3. In a bowl, combine the chicken, black beans, corn, red onion, tomatoes, jalapeños, lime juice, chili powder, cumin, and a pinch of salt and pepper.
4. 4. Scatter the chicken mixture over the chips, then sprinkle with cheddar cheese.
5. 5. Bake for 8–10 minutes, or until the cheese has melted and the toppings are warmed through.
6. 6. Top with sour cream, salsa, and guacamole, then garnish with cilantro.
7. 7. Serve immediately with lime wedges on the side. For a taco-salad option, serve the toppings over shredded lettuce instead of chips.

15. Everything Bagel Chicken with Scallion Cream Cheese Sauce

Everything Bagel Chicken with Scallion Cream Cheese Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb)
• 2 tablespoons everything bagel seasoning
• 1 tablespoon olive oil
• Salt to taste
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup chopped scallions
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Optional sides: cooked quinoa or steamed vegetables

Instructions

1. 1. Pat chicken dry and rub with bagel seasoning and salt.
2. 2. Heat olive oil in a skillet over medium heat and sear the chicken until browned and cooked through, about 6–7 minutes per side depending on thickness.
3. 3. In a microwave or small saucepan, soften cream cheese then whisk in sour cream, scallions, lemon juice, garlic powder, and a pinch of salt and pepper to make a smooth sauce.
4. 4. Slice the chicken and spoon some sauce over each piece; serve with extra sauce on the side.
5. 5. Pair with a simple grain or greens to complete the meal.

16. Buffalo Chicken Meatballs

Buffalo Chicken Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground chicken
• 1/3 cup almond flour or breadcrumbs
• 1/4 cup grated parmesan cheese (optional)
• 1 large egg
• 2 garlic cloves, minced
• 1/3 cup hot sauce (such as Frank’s RedHot)
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Ranch or blue cheese dressing for serving
• Celery sticks for serving

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. Combine ground chicken, almond flour, parmesan, egg, garlic, salt, and pepper in a bowl and mix until just combined.
3. 3. Shape the mixture into about 16 small meatballs and place them on the prepared sheet.
4. 4. Bake for 15–20 minutes, until cooked through and lightly browned.
5. 5. Toss the meatballs with hot sauce and melted butter until evenly coated.
6. 6. Serve with celery sticks and your chosen dressing.

17. Chicken BLT Salad with Warm Mustard Vinaigrette

Chicken BLT Salad with Warm Mustard Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups mixed greens
• 2 cups cooked chicken breast, sliced or shredded
• 6 slices bacon, cooked until crisp and crumbled
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup blue cheese crumbles or feta (optional)
• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions

1. 1. Arrange greens on a large platter or in a bowl.
2. 2. Top with chicken, bacon, tomatoes, avocado, and cheese, if using.
3. 3. In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, honey, and a pinch of salt and pepper to make a warm vinaigrette.
4. 4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. 5. Serve immediately with extra bread or crackers if desired.

18. Keto Chicken Pot Pie

Keto Chicken Pot Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken breast or thighs, cooked and shredded
• 1 tablespoon butter
• 1/2 cup onion, diced
• 1 cup celery, diced
• 1 cup mushrooms, sliced
• 1 cup cauliflower florets, small
• 1 cup chicken broth
• 1/2 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup cheddar cheese, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Sauté onion, celery, and mushrooms in butter until softened, about 5 minutes.
3. 3. Stir in cauliflower and cook 2 minutes more.
4. 4. Add shredded chicken, chicken broth, and cream cheese; simmer until the mixture thickens slightly, about 4–6 minutes.
5. 5. Stir in heavy cream and half of the cheddar; season with thyme, garlic powder, salt, and pepper.
6. 6. Transfer the filling to a baking dish and sprinkle the remaining cheddar on top.
7. 7. Bake until the top is golden and the filling is bubbling, about 15–20 minutes.
8. 8. Let rest for 5 minutes before serving.

19. Lemon Chicken Piccata with Capers

Lemon Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 chicken breasts’]

This creamy coated lemon chicken piccata is tangy, refreshing and flavorful. Made in just one pan in 30 minutes, it makes for a perfect keto, high protein and gluten-free dinner.

Ingredients

• 2 chicken breasts (boneless and skinless)
• 1/4 cup almond flour
• 2 tbsp olive oil
• 4 tbsp salted butter (divided)
• 1/2 cup heavy cream
• 1/4 cup capers (drained)
• 2 lemons
• Fresh parsley (chopped)
• Salt and black pepper (to taste)

Instructions

1. Wash your chicken breasts, cut them in half horizontally lengthwise to make sure the breasts are extra thin, and pat dry with paper towels. Season your chicken with salt and black pepper.
2. Prepare a shallow plate and cover with almond flour. Place the chicken breasts on the almond flour to coat them on both sides and shake off the excess.
3. Heat up a non-stick pan over medium-high heat. Add olive oil and 2 tbsp butter. Once the pan is hot, add in the chicken breasts and cook for 5 minutes on each side until golden brown. When the chicken has fully cooked, set aside.
4. Reduce the heat to low. Add the heavy cream and capers to the pan. Squeeze the juice out of the lemons. Stir everything together. Increase the heat to bring to a simmer, and add in the rest of the butter, salt, and pepper to the taste.
5. Bring the chicken breasts back into the pan and simmer for 5 minutes. Remove from heat, top up with chopped parsley, and grate the zest of the squeezed-out lemons onto the pan.

20. Baked Crack Chicken

Crack Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT31M · Total: PT51M · Yield: [‘4’, ‘4 chicken breasts’]

This crack chicken is cheesy, buttery and flavorful. A filling and satisfying dinner. The recipe is keto-friendly, with just 3.4g of net carbs , high protein and gluten-free.

Ingredients

• 4 slices thick-cut bacon (diced)
• 2 tbsp butter
• 4 chicken breasts (boneless and skinless)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and black pepper (to taste)
• ½ cup cream cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried dill
• ½ tsp dried chives
• ½ cup cheddar cheese (shredded)
• Fresh dill (chopped)
• Green onion (chopped)

Instructions Chicken

1. Preheat the oven to 400F and spray a 9×13 baking dish with cooking spray.
2. Pound your chicken breasts to around ¼-1/2 inch thickness. You can wrap it in a cling film to avoid splashing.
3. Add garlic powder, onion powder, paprika, salt, and black pepper to the chicken. Rub it in and set aside.
4. Heat up a large frying pan to medium-high heat, and cook diced bacon until it’s crispy. Remove bacon from the pan, but leave the fat in it. Set the bacon aside.
5. Add 1 tbsp of butter to the frying pan with the bacon fat in it. Add in your chicken breasts. Cook on one side for 2-3 minutes until chicken breasts have browned.
6. Flip the chicken breasts and add another 1 tbsp of butter to the frying pan. Cook until browned – about 2-3 minutes.
7. Remove the chicken breasts from the frying pan, place them in the baking dish, and set aside.

Cream Cheese

1. In a small bowl, combine all of the cream cheese ingredients.
2. Top up each chicken breast with around 2 tbsp of cream cheese and spread it out evenly.

Topping and Garnish

1. Add half of the diced bacon on top of each chicken breast.
2. Sprinkle with cheddar cheese and bake in the oven for 15-17 minutes until the chicken is fully cooked through and the cheese has slightly browned on top.
3. Garnish with the other half of the diced bacon, fresh dill, and green onion. This is where you can sprinkle additional black pepper and salt over the top.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.